Preheat oven to 350 degrees. Line large baking sheet with parchment paper. Wisk flour, baking powder and salt in a medium bowl to blend.

Using electric mixer beat sugar, eggs, oil and almond extract in large bowl until well blended. Add flour mixture and beat until smooth. Stir in pistachios, dried cherries and 1/2 cup chopped chocolate.

Drop dough by heaping tablespoons into two 12 inch long strips on prepared baking sheet, spacing 3 inches apart. Using wet fingertips, shape each strip into 3 inch wide log, pressing evenly (logs may look slightly lumpy.)

Note - if you want to make a more petite size biscotti like I did for the Fall Tea Party, shape dough into 3 logs placing them on 2 prepared baking pans.

Bake logs until lightly browned and almost firm to the touch, about 30 minutes. Cool logs on sheet for 30 minutes. Don't rush this interim cooling process or the biscotti will crumble when being sliced.

Reduce heat to 325 degrees

Carefully transfer logs to cutting board. Line baking sheet(s) with fresh parchment. Cut each log crosswise into 1/2 inch slices using serrated knife. Stand biscotti upright, spacing them about 1/4 inch apart, in rows across the baking sheet. Bake until pale golden (biscotti may be soft but will firm as they cool) about 20 minutes. If you made the smaller sized biscotti, using 3 logs, bake for approximately 15 minutes. Cool completely on baking sheet.

Line another large baking sheet with parchment paper. Place 8 ounces of white chocolate in a medium glass bowl. Microwave on medium for 20 second intervals, stirring after it softens, until chocolate is smooth. Approximately 40 seconds total.

Lightly brush off each biscotti to remove loose crumbs and the spread one flat side with a small amount of chocolate. Another option would be to just drizzle the biscotti with chocolate vs. covering one side. Place biscotti, chocolate side up, on parchment paper to allow chocolate to firm up.